Heavenly Crab Cakes Fish
Taste of Home
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When I switched to a low-fat diet, I thought I'd never be able to eat crab cake again. But then I found this recipe. Now I can enjoy these little patties of paradise...without any guilt!
SERVINGS: 8
CATEGORY: Low Fat
METHOD: Other stovetop
TIME: Prep: 15 min. + chilling Cook: 15 min.
Ingredients:
- 1 pound imitation crabmeat, flaked
- 1 cup Italian bread crumbs, divided
- 1/4 cup egg substitute
- 2 tablespoons fat-free mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon dill weed
- 1 tablespoon lime juice
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
Directions:
Combine crabmeat, 1/2 cup of bread crumbs, egg substitute, mayonnaise, mustard, dill, lime and lemon juices and Worcestershire sauce. Shape into eight patties. Place remaining bread crumbs in a shallow bowl; dip each patty into crumbs to cover. Refrigerate for 30 minutes. In a large skillet coated with cooking spray, cook patties over medium heat until browned on both sides. Yield: 8 servings.